Wash and sterilize 5 - 1/2pint canning jars/glasses. Drain pineapple, reserving syrup. Wash and drain cranberries and pears. Cut pears in half; core, peel and dice enough to yield about 2 cups. Sprinkle 1/4 cup of the pineapple juice evenly over pears. Put 2 cups sugar and 1/2 cup water into heavy 3-quart saucepan with tight-fitting lid. Place over medium heat and stir until sugar is dissolved. Bring to a boil, cover, and boil 5 minutes. Uncover; add the cranberries and cook until cranberry skin pops. Add the diced pears with the syrup that was sprinkled on them, and the pineapple tidbits. Continue cooking until thick; about 20 minutes. Remove from heat and skim to remove any foam. Immediately fill sterilized and drained jars; seal tightly. Hint: Use a funnel to fill the jars. Use damp paper towels to remove any food or syrup particles above fill line and on rim of jars. Store jars in cool, dark place away from drafts. Check after 24 hours to see that jars are sealed properly according to manufacturer's directions.
